No-Bake Chocolate Crunch Layered Dessert

Ingredients

• 80 g Whole wheat biscuits (Digestive or graham crackers work well)
• 5 g Cocoa powder (Unsweetened)
• 40 g Unsalted butter (Melted)
• 55 g Water (Divided (30g, 15g, 10g))
• 95 g Sugar (Divided (75g for toffee, 20g for cream))
• 20 g Corn syrup
• 10 g Honey
• 4 g Baking soda
• 5 g Powdered gelatin (Divided (3g, 2g))
• 75 g Milk
• 220 g Dark couverture chocolate (Divided (120g, 100g))
• 250 g Heavy cream (Divided (150g, 100g))

Instructions

1. Prepare the biscuit base

   Crush the whole wheat biscuits into fine crumbs using a food processor or by placing them in a zip-top bag and crushing with a rolling pin. Mix in the cocoa powder. Add the melted unsalted butter and 30g water, stirring until the mixture resembles wet sand. Press firmly into the base of a lined springform pan. Chill in the refrigerator while preparing the next layer.

   Time: PT10M

2. Make the honeycomb toffee

   In a small saucepan, combine 75g sugar, 20g corn syrup, and 10g honey with 30g water. Stir gently and bring to a boil over medium heat. Cook until the mixture reaches 150°C (use a candy thermometer). Remove from heat and immediately whisk in 4g baking soda until the mixture foams up. Quickly pour onto a parchment-lined tray and let harden at room temperature for about 20 minutes. Transfer to the freezer for another 20 minutes to fully set.

   Time: PT30M

   Temperature: 150°C

3. Bloom gelatin for mousse

   In a small bowl, sprinkle 3g powdered gelatin over 15g water. Let sit for at least 10 minutes to bloom.

   Time: PT10M

4. Prepare chocolate base for mousse

   In a microwave-safe bowl, combine 75g milk and 120g dark couverture chocolate. Microwave for about 40 seconds until the chocolate is mostly melted. Stir until smooth.

   Time: PT5M

5. Finish chocolate mousse

   Melt the bloomed gelatin gently (microwave for 10 seconds or over a hot water bath) and stir into the warm chocolate mixture. In a separate bowl, whip 150g heavy cream with 20g sugar to soft peaks. Fold the whipped cream gently into the chocolate mixture until fully combined.

   Time: PT10M

6. Assemble mousse layer

   Break the set honeycomb toffee into bite-sized chunks. Scatter a layer of honeycomb over the biscuit base, then pour the chocolate mousse over the top. Smooth the surface. Freeze for about 2 hours until firm.

   Time: PT2H

   Temperature: Freezer

7. Bloom gelatin for ganache

   In a small bowl, sprinkle 2g powdered gelatin over 10g water. Let sit for at least 10 minutes.

   Time: PT10M

8. Prepare chocolate ganache

   In a microwave-safe bowl, combine 100g dark couverture chocolate and 100g heavy cream. Microwave for about 40 seconds until the chocolate is mostly melted. Stir until smooth. Melt the bloomed gelatin and stir into the ganache. Let cool to around 32°C before pouring over the mousse layer.

   Time: PT10M

   Temperature: 32°C

9. Finish and chill

   Pour the cooled ganache over the set mousse layer. Tilt the pan gently to spread evenly. Chill in the refrigerator for at least 30 minutes before unmolding and serving.

   Time: PT30M

   Temperature: Refrigerator

10. Cleanup

    Wash all bowls, pans, utensils, and wipe down work surfaces. Dispose of parchment paper and clean the springform pan thoroughly.

    Time: PT1H30M

Nutrition Facts

Calories

390

Protein

4g

Carbohydrates

38g

Fat

24g

Fiber

3g